Creamed chanterelles and sweet corn is a dish for when Summer is at it's peak.
Course: Appetizer, Side Dish
Keyword: Chanterelles, Sweet Corn
4ozfresh chanterellesquartered or halved if large, left whole ifv very small
2cupfresh sweet cornroasted in the husk and cut from the cobb
1/4cupdiced shallotcut into 1/8 inch dice or chopped fine
1/4cupdry white wine
1Tablespoon chopped tarragon or chervil, chives, or a blend
Salt to taste
2Tablespoons cooking oil
Heat a few tbsp of oil in a 8 inch or so saute pan until it is lightly smoking . Add the chanterelles and cook on high heat without seasoning until they are lightly golden on the edges. When they have some color, add the shallot and cook for a minute, then add the corn, salt and sugar. Add the wine and cook until evaporated.
After the stock is reduced add the cream, reduce until lightly thickened, adjust the seasoning until it tastes good to you. Finish with the herbs, and serve.